Simple Homemade Whole Wheat Hamburger Buns

Full of flavor, these Simple Homemade Whole Wheat Hamburger Buns are hearty and delicious. They are so easy to make, you’ll never buy store-bought again!

When you go to a restaurant, how often do you order the burger? Half of the time? A quarter?

Would you believe me if I tell you that I have probably ordered maybe four restaurant burgers? Ever. Why? Because my husband makes the best damn grass-fed burgers you’ve ever had in your life. Nobody in their right mind would ever pay restaurant prices when they have the first class version at home.

And someday I will share that recipe with you. Until then, I’m walking you through making your own whole wheat hamburger buns; the only things worthy of my husband’s amazing burgers.

What If I Don’t Have A Stand Mixer?

No stand mixer? Add the flour cup by cup if mixing by hand. And congrats, because your arms are about to be cut and totally on point.

Invest in tank tops.

What Kind of Yeast Should I Use?

I prefer active dry yeast (Bob’s Red Mill is my favorite) in all of my bread recipes. You can use instant but the results may vary.

What Kind of Whole Wheat Flour Is Best?

I have a grain mill and am lucky enough to be able to grind my own. I know, I know, I’m exceptionally obnoxious. If you need to use store-bought flour, find a whole wheat flour that is marked as “pastry”. The grind will be finer which means your burger buns are going to be fluffy AF!

Can I Freeze These Whole Wheat Hamburger Buns?

*detailed and printable recipe card below

You betcha! And there are two different routes you can take with freezing them.

First option: freeze the dough before the second rise (step 3). Line a rimmed baking sheet with parchment, freeze completely, and then transfer to a freezer bag. Thaw in the fridge overnight (or on the counter for a few hours) and allow to rise until doubled in size. Bake according to the directions.

Option two: Bake the hamburger buns as directed and allow to cool completely before transferring to a freezer bag. Thaw overnight or microwave for 30 seconds.

How to Make Whole Wheat Hamburger Buns

Add the yeast, water, and honey to the bowl of a stand mixer. Whisk together by hand. Let sit until doubled in size and foamy.

Add the rest of the ingredients and mix on low until the sides of the bowl are mostly free of dough. If the dough is too sticky, add flour 1 tbsp at a time. Cover with a damp rag and place in a warm part in your kitchen until it has doubled in size. Pro tip:if your house is cold, place the bowl over a heat register (yep, I put bread dough in a bowl on my floor). You can even turn your oven on to the lowest setting and then turn it off once it had has preheated. Add a bowl of water onto the bottom rack of the oven. Place your bowl of dough in the oven and it should rise just fine.

Gently punch down the dough and knead it by hand a few times.

Pinch off pieces of dough and cup your hand around the dough in a “C” shape. Keep the base of your hand on the counter and gently roll the dough until it is round. Place on a parchment lined baking sheet.

Place another piece of parchment over the top of the dough. Lay another baking sheet on top of the parchment and gently press down until all the burger buns are about the same height. Skipping this step will result in big fluffy dinner rolls instead of a classic burger bun shape. Let the homemade burger buns rise until they are doubled in size. Pro tip: this parchment lasts forever so I use it over and over.

Bake in a 375-degree oven on the middle rack for 15 minutes. Optional: brush hot burger buns with melted butter after you remove them from the oven.

Pro Tips/Recipe Notes:

I can’t tell you why, but bread rises and is more pleasant to bake on a rainy day. It’s the perfect activity when you’re stuck inside and want your house to smell like angel farts.

If you don’t want to use whole wheat flour, sub in bread flour and don’t add the vital wheat gluten.

Want to make these whole wheat hamburger buns vegan? Sub out the honey for an equal amount of white sugar.

I have not experimented with gluten-free flour for this recipe. Results cannot be guaranteed.

Want to make smaller buns for sliders? Reduce the baking time to 12 minutes.

For a shiny finish on top of the hamburger buns, mix 1 egg with 1 tsp of water and brush over the top prior to baking.

Add the yeast, water, and honey to the bowl of a stand mixer. Whisk together by hand. Let sit until doubled in size and foamy.

Add the rest of the ingredients and mix on low until the sides of the bowl are mostly free of dough. If the dough is too sticky, add flour 1 tbsp at a time. Cover with a damp rag and place in a warm part in your kitchen until it has doubled in size. See Notes in post above about how to rise bread in a cold kitchen.

Gently punch down the dough and knead it by hand a few times.

Pinch off pieces of dough and cup your hand around the dough in a "C" shape. Keep the base of your hand on the counter and gently roll the dough until it is round. Place on a parchment lined baking sheet.

Place another piece of parchment over the top of the dough. Lay another baking sheet on top of the parchment and gently press down until all the burger buns are about the same height. Skipping this step will result in big fluffy dinner rolls instead of a classic burger bun shape. Let the homemade burger buns rise until they are doubled in size.

Bake in a 375-degree oven on the middle rack for 15 minutes. Optional: brush hot burger buns with melted butter after you remove them from the oven.

Recipe Notes

If you don't want to use whole wheat flour, sub in bread flour and don't add the vital wheat gluten.

Want to make these whole wheat hamburger buns vegan? Sub out the honey for an equal amount of white sugar.

Want to make smaller buns for sliders? Reduce the baking time to 12 minutes.

For a shiny finish on top of the hamburger buns, mix 1 egg with 1 tsp of water and brush over the top prior to baking.

Nutrition Facts

Simple Homemade Whole Wheat Hamburger Buns

Amount Per Serving (1 bun)

Calories 184Calories from Fat 36

% Daily Value*

Total Fat 4g6%

Saturated Fat 0g0%

Cholesterol 0mg0%

Sodium 119mg5%

Potassium 127mg4%

Total Carbohydrates 31g10%

Dietary Fiber 3g12%

Sugars 4g

Protein 6g12%

Vitamin A0.1%

Calcium1.5%

Iron7.3%

* Percent Daily Values are based on a 2000 calorie diet.

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This recipe was originally published in May 2012. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable. For reference, this is one of the photos from the original post:

8 comments on “Simple Homemade Whole Wheat Hamburger Buns”

I usually leave my bread stone in the oven (it does look as well used as yours), but here it seems you are allowing the buns to rise on the stone, and then placing in the oven. Do you get adequate browning on the bottom of your buns putting the cool stone in the warm oven?